You can’t get more fl avorful than this Thai salad that blends sweet, salty, sour, astringent, bitter, and pungent
A Taste of Thai You can’t get more flavorful than this Thai salad that blends sweet, salt y, sour, astringent, bitter, and pungent.
Chef Jeanette’s creative twist on the classic Thai green papaya salad is unbelievably fresh and light, but balanced with an out- of- this- world fi sh sauce that gives the whole thing just the right amount of body. Thai food specializes in combining 6 tastes in one dish, and this one delivers on that promise: sweet, salty, sour, astringent, bitter, and pungent notes all commingle in one big bowl of springtime deliciousness! — Dr. Jonny
Thai Fresh Salad
Serves 8 If you don’t have a spiral slicer, use the grater attachment of your food processor instead. Simply quarter and core the apple and slice the cucumber, zucchini, and jicama or green papaya into pieces that fit into the feeder, and feed through to grate. If you don’t have a spiralizer or food processor, you can grate the ingredients by hand. DRESSING 1 jalapeño pepper, seeded and quartered ( use less for less heat, include the seeds for more heat) 1 large clove garlic, crushed 3 Tbs. Thai fish sauce ( available in the
ethnic section of large groceries) 3 Tbs. palm sugar ( or Lakanto for 0 carbs),
or to taste Juice of 2 limes ( about 2 ½ Tbs.) SALAD 1 English cucumber, unpeeled 1 small zucchini, unpeeled 1 green apple, unpeeled 1 small jicama, green papaya, or yellow
squash, peeled 1 cup grated carrots ½ lime 1 medium ripe mango, peeled, pitted, and
julienned 1 bunch cilantro, chopped, optional ½ cup roasted peanuts, crushed, optional Combine dressing ingredients in food processor, and process until contents are liquefied and well- blended, scraping down sides as necessary. Set aside.
Trim ends off cucumber and zucchini, and slice in half lengthwise. Place firmly into spiral slicer, and spiralize into bowl. Slice off just enough apple and jicama or papaya ends to fit neatly into slicer, and repeat, clearing out blade as necessary.
Collect spiralized produce in large strainer, and add carrots. Squeeze juice of ½ lime over all, toss gently, and allow extra juices to drain off for a few minutes.
Transfer salad to large bowl. Add prepared dressing, mango, and cilantro, and toss gently to combine. Sprinkle with peanuts, if using, and serve immediately.
Per serving: 90 cal; 2g prot; 0g total fat ( 0g sat fat); 23g carb; 0mg chol; 280mg sod; 5g fiber; 15g sugars